Dombey, you might want to try making those spares into "St. Louis Style" spares. This amounts to removing the sternum bone and the flap. Here's a great tutorial on how to do that. Don't wast the parts that you remove. I take off all the meat from those bones and include the flap meat and run it all through a grinder for pork sausage. You'll be surprised how much the waste meat will yield from a mess o' ribs.